Sticky toffee pudding cheesecake

Name: Sticky toffee pudding cheesecake
Ingredients: 250 g digestive biscuits; 10 medjool dates, stones removed, chopped; 2 tbsp black treacle; 1 tbsp vanilla bean paste; 125 g butter; 340 g cream cheese; 150 ml double cream; 1 tbsp vanilla extract; 100 g icing sugar; medjool dates, stones removed; caramel sauce

Sticky toffee pudding cheesecake recipe by Reka Csulak. Gooey dates, crumbly biscuits and a creamy filling – try this heavenly twist on a classic...

Brought to you by Reka Csulak from Holy Whisk Blog

Sticky toffee pudding cheesecake recipe by Reka Csulak from Holy Whisk Blog

Gooey dates, crumbly biscuits and a creamy filling – try this heavenly twist on a classic... sticky toffee pudding cheesecake

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Servings

Ingredients

For the cheesecake base

250 g digestive biscuits
10 medjool dates, stones removed, chopped
2 tbsp black treacle
1 tbsp vanilla bean paste
125 g butter

For the filling

340 g cream cheese
150 ml double cream
1 tbsp vanilla extract
100 g icing sugar

To serve

medjool dates, stones removed
caramel sauce

Instructions

For the cheesecake base

Place the biscuits into a food processor and crush them until you get a sand-like texture without bigger biscuit pieces.

Gently melt the butter in a pan, then add the black treacle. Pour into a food processor, then add the dates and blitz until the biscuit base combines.

Divide the biscuit-base between six food presentation rings, placed on a tray, lined with parchment paper. Place the filled rings into the fridge for 15 minutes.

For the filling

Soften the cream cheese in a bowl using a hand mixer, then incorporate the icing sugar.

Whip the double cream until you get a firm whipped cream.

Incorporate the whipped cream and vanilla extract into the sweetened cream cheese mixture.

To finish

Remove the food presentation rings from the fridge.

Spoon the filling into the presentation rings, evenly on top of the set cheesecake bases. Cover with clingfilm, then place the cheesecakes back into the fridge for a minimum of 2 hours.

To remove the cakes from the rings, use a knife with a flexible blade – place it between the cake and the ring, then turn the ring around.

Serve the mini cheesecakes chilled, decorated with medjool dates and caramel sauce.